Wednesday, June 4, 2008

Son #3 has now been fully inducted into boyhood: he had his first trip to the emergency room tonight. There was a little scuffle with the three boys at the bottom of the stairs that resulted in Son #3 falling off the bottom step and banging his forehead on the hot water radiator in the front hallway. He got a small but deep gash and so I was off to the hospital. Fortunately, small child + head wound = we didn't have to wait long. 45 mins later they had glued his wound and we were on our way home. As for dinner, there wasn't a whole lot of time between baking for the street fair and trying to write a conference paper. So I revived the vegan wings but made a more kid-friendly sauce. This recipe is awesome so it was totally worth repeating.

Thanks for the kid-friendly summer series recipes. Arthur is 21 months old now and exploring even more tastes and we found out last month that we are having another boy. That is all they produce in my husbands family, my mother-in-law will now have 7 grandsons. Our little one is due in October, so he and Arthur will be 2 years and 1 month apart. Sorry to hear about boy #3 and his accident, glad it was nothing to serious. Ahh the rowdiness of little boys. There will never be a dull moment in my home ever again. Ha ha. Have a terrific weekend.

Oh noes! Glad the little one is OK. And don't you love hospital glue? (When I was little and cracked my head, I ended up with a partially shaved head and many stitches. It was traumatic. I definitely would have preferred glue.)

The wings look fantastic. I'll invite some friends over and give them a try next week.

I made these last night & they were great! My wings were a little chewy, but that is probably due to my poor measuring skills (in that I don't actually measure anything.) The chewy texture did not stop me from enjoying them one bit. I loved the sauce! It reminded me a little of baked beans. I didn't cook the sauce as long as you called for - I was hungry =) I also did not strain out the onion because I love it too much. This is a recipe I will make again!

I just made these. And ate them. My boyfriend looked at me with wide eyes and said "Wha....what ARE these?" A hit. Along with some chips in curry sauce, we had a very nice dinner. Can't wait to try more of your recipes. Think I'm going to wing an eggless salad (I had the idea, too, just never tried it), and perhaps one of your desserts. Keep them coming!

I made these tonight and we really loved them, my daughter (nearly 11) LOVED THEM. I never tried your "old" sauce so i can't compare, but this new sauce you posted ROCKS!!! I used dried minced onion and didn't bother to strain the sauce and it was WONDERFUL!!! I'm thinking next time, though, I'll trim the skewers all in half as they made it a bit unruly on my baking pan. LOL

for softer, less rubbery seitan I use a small amount of chickpea flour ( also known as besan) in place of some of the vital wheat gluten when making any kind of seitam. It makes it softer. I would not use more than 1/4 cup besan to every 1 cp gluten. You just have to find what works for you.

dinosaur daniel,The wingz in the pic have sauce spooned over them, and then are baked for about 5 more mins. The breading does get a little soggy. I meant to do a post on this, but I made these once not realizing I was out of bread crumbs. So, I sprayed the wingz with oil and baked them without sauce for about 3 mins per side, until they browned up a bit. Then I began basting them with sauce about every 5 mins. Turned out great. Makes me think the breading isn't needed in this recipe.

ours turned out a reeeally chewy. so next time we'll try out that chickpea powder suggestion. i don't know how to go about getting the crispy that we're looking for. maybe next time we'll fry 'em up like fried chicken and then add the sauce? the sauces were fabulous, btw.

robiewankenobie,reeeeally chewy is no good. Mine have been a bit bouncy, but not too chewy. Here is the thing--a real tender chicken-like seitan needs to be simmered. But, for the time it takes to make this recipe, I'll take a little bounce/chew. And yes, if you want crispy (like a real wing), you will need to fry. I don't think there is anyway around that. I'll bet it's pretty darn tasty.

I made these last night, and my 4 young boys all LOVED them. They requested I make them again, which is always a sign of a good recipe! I, personally, thought they had an overwhelming 'mock meat' taste which I don't like, but the sauce was to die for. I'll definitely be making them again for my boys.

As soon as I added the water to the dry ingredients it immediately took on a real stringy feel rather than that of a dough, and I found it impossible to form them into any specific shape. I instead just tore off bite size pieces and baked them sans skewer.

My husband made these tonight for dinner. They were outstanding. We didn't have any bamboo skewers so he made them into nuggets. He also made the Hot Wingz and my son who loves spicy things thought that they were great.

These were beyond yummy. This was a lot for 2 of us but they reheated nicely in the toaster oven. Next batch I'm doubling and freezing half with out sauce...it's winter, I'm part squirrel, it must be done. Oh, I thought the sticks were a pain in the butt, I'm going to go stickless next time. Thank you for sharing.

I made these for a party on the weekend. Everyone loved them! And I'm glad I saved a few for leftovers for myself, having them right now!The recipe does take a bit of work/time if you don't have anything prepared ahead of time. I had to make the worchestire sauce, the sauce, the 'chicken'. Luckily I had made some chicken broth powder a couple of weeks ago. I will oh so definitely make this again, and probably double up and freeze some for a quick dinner.